I've used WLP570. However, it's not just the yeast that will get you there. Ingredients, mash temp, fermentation temp and how you condition the beer has great effect. It's very easy to end up with something more like a full-bodied Tripel than a Golden Strong.

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The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

You can't go wrong with WY1388 or WLP570 (also Duvel). A recent golden strong my brother made turned out quite well with 570, it had a nice fruitiness it that definitely is reminiscent of Duvel. I bottled a golden strong last Tuesday that I fermented with WLP545, which is reportedly from Huyghe (Delirium Tremens, etc.). I haven't tried the final bottled conditioned product, and there seems to be a lot fruit in the aroma (bananas maybe) and some spiciness, which is the yeast character was I shooting for. As for a favorite? I think may stick with WLP545 because I like the ester profile and it seems to ferment well. After two and a half weeks my beer went from 1.085 to 1.008 and finished with (a very smooth) 10.3% ABV.

I haven't used WLP545, but White Labs claims it's from the the Ardennes region, which is not where Huyghe is.

I did culture from a bottle of DT once and the result was great. Of course, when you step up from bottle dregs, YMMV.

I was looking at the yeast strain guide on Mr Malty ( http://www.mrmalty.com/white-labs.php ) and didn't see WLP545 so I sent an email to Kristen England asking, and the reponse I got was Huyghe. I checked the map and I see what you mean, I'm not sure what to think now.

I haven't used WLP545, but White Labs claims it's from the the Ardennes region, which is not where Huyghe is.

I did culture from a bottle of DT once and the result was great. Of course, when you step up from bottle dregs, YMMV.

I was looking at the yeast strain guide on Mr Malty ( http://www.mrmalty.com/white-labs.php ) and didn't see WLP545 so I sent an email to Kristen England asking, and the reponse I got was Huyghe. I checked the map and I see what you mean, I'm not sure what to think now.

Yeah, I don't know... White Labs already has strains sourced from most of the breweries in that region. Could be Caracole... BLAM says they have two different house strains, and given the White Labs description, the stronger one used for Nostradamus is a possibility.

I start it around 62-63 and leave it there for a couple weeks. Then I let it go.

I start mine at 68, let it set for 2-3 days, then raise up 1* a day until it hits 75, and let it ferment out, usually 10-14 days. Once done, I'll chill 10* a day until it hits 34, and let it stay there for a week or so, whenever I feel like bottling.

I haven't used WLP545, but White Labs claims it's from the the Ardennes region, which is not where Huyghe is.

I did culture from a bottle of DT once and the result was great. Of course, when you step up from bottle dregs, YMMV.

I was looking at the yeast strain guide on Mr Malty ( http://www.mrmalty.com/white-labs.php ) and didn't see WLP545 so I sent an email to Kristen England asking, and the reponse I got was Huyghe. I checked the map and I see what you mean, I'm not sure what to think now.

Yeah, I don't know... White Labs already has strains sourced from most of the breweries in that region. Could be Caracole... BLAM says they have two different house strains, and given the White Labs description, the stronger one used for Nostradamus is a possibility.

I forgot to mention earlier that the Huyghe identification came with a disclaimer, which was basically that is was more of a best/educated guess rather than a positive ID. I opened a bottle of my beer last night and there is a promininent banana-like fruitiness to the aroma. It's been a while since I've had a bottle of Delirium, or Caracole, so I can't quite recall their yeast characters very well.